From the time I take my last bite of summer fresh corn, I crave the taste all year long. It may only take another nine months until I get to savor the sugary sweet flavors again, but a bit of delayed gratification only enhances my enjoyment as I pull back the husk and take my first crisp bite of bi-color corn.
My summer lunch is usually two pieces of corn, each zapped in the microwave for four minutes (husks on), with a good smear of butter and a generous twist of sea salt and pepper. But corn also becomes the main star in so many of my summer recipes, from corn fritters, a crispy accent to a tomato and basil salad or summer corn empanadas.
Because corn (and I don’t think you can find better than that at my local stand in NJ) is my main star in so many summer meals, I am going to feature a series of corn recipes.
My first, crispy corn fritters, is a favorite and freezes perfectly for later meals. Make them mini and serve with a bit of sour cream and fresh chives for an elegant appetizer. Or make them bigger and have them as a main or hefty side. Either way, just take them out of the freezer and heat them in the oven for a quick meal. Sweet, crispy and slightly spicy, these fritters will undoubtedly please your palate.
| Servings | Prep Time |
| 44 two bite sized patties | 20 minutes |
| Cook Time |
| 10 minutes per batch |
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When made with summer sweet corn, these fritters are amazing! The spice from the jalapeno peppers and cayenne gives them a punch, especially when served with the chipotle mayo.
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- 4 whole eggs
- 1/3 cup milk
- 1 1/2 cups flour
- 2 tsp baking powder
- 4 cups corn bi-color farm fresh best
- 2 tsp sea salt
- 1 tsp pepper freshly ground
- 1/8 tsp cayenne pepper
- 2 whole jalapeno peppers seeded and diced finely
- 4 whole scallions chopped finely
- 2 tbs cilantro washed and chopped
- 1/3 cup Parmesan cheese
- 1/2 cup oil olive or grapeseed
- 1 cup mayonnaise
- 1 whole lime juiced
- 3/4 tsp chipotle chili pepper
- 1 whole garlic clove minced
- In a medium sized bowl whisk the eggs with the milk. In another bowl, mix the flour, baking powder, salt, pepper and cayenne. Add the wet ingredients to the dry and mix in the cheese, corn, peppers, scallions and cilantro.
- Meanwhile, heat two skillets with 1/8 inch of olive oil. Heat until a drop of water sizzles when dripped into the pan indicating a hot oil. Using a spoon, drop a teaspoon of the corn batter into the oil and flatten a bit with the back of the spoon.
- Turn the heat down to a medium high and cook for approximately 3 minutes per side until golden.
- Drain on a paper towel lined plate and serve or if freezing, immediately transfer to a baking sheet lined with foil. Place in a freezer uncovered in a single layer and freeze until hardened.
- Just make sure the oil isn’t too hot to overcook the patties or that the batter doesn’t cook all the way through.
- Transfer the patties to a paper-towel lined plate and drain for a minute or two before placing on the baking sheet and freezing immediately. Continue until all the batter is used. You might have to change the oil a few times.
- Freeze for a couple of hours and then transfer to freezer bags or airtight container careful to remove excess air.
- To re-heat, place in a hot (400 degree) oven and cook for ten minute per side.
You might also want to take a look at a recent Cook Illustrated recipe for their version of corn fritters. My friend Debbie and I made them a few weeks ago and they turned out great too.
What are your favorite corn recipes? Please share in the comment section if you can!
suz says
The fritters look sound amazing, Alison! Thanks for another great recipe!
Suz says
These look SO good! I just got a ton of corn yesterday from our farmer’s market so perfect timing for a great sounding fritter recipe! Thanks!